Yorkshire Puddingis a perfect accompaniment to any Sunday dinner, or family meal. Next time you cook a prime rib or roast beef, be sure to whip up some of these gorgeous Mini Yorkshire Puddings as well.
I’m back again with a great recipe to go with the Prime Rib Roast I shared with you a couple of days ago. If you haven’t checked that out yet you should hop on over to grab the recipe. It’s a perfect roast for the holidays or any Sunday dinner. Yorkshire pudding is anEnglishside dish.The dish is sometimes served with beef andgravy or au jus,and it’s a staple of the traditional British Sunday roast beef dinner.
We’re really big on family traditions in our household. Sunday dinner has always been a big deal at the Beaulieu house. When the hooligans were little, we had a big dinner every Sunday night. It was just something we always did.
Sundays were Family Day and we took them seriously. We made sure we always spent the day together. Whether we went bike riding at Point Pelee, spent the day horseback riding, or went to see a movie, we always came home early to make an amazing meal.
Usually we made Roast Chicken or Roast Beef, with all the trimmings. I’ve always loved to cook, so making big meals for family was always a treat. I love being in the kitchen cooking up a storm. I’ve always found cooking very relaxing. So my time spent in the kitchen was like therapy. Some people buy shoes, I cook.
I grew up in a “meat and potatoes” type of family. To me it screams “comfort food!” The ideal dinner for me is Roast Beef, Mashed Potatoes, Fresh Corn on the Cob and Yorkshire Pudding. No dinner is complete without dessert, so if I had to pick one it would likely be cheesecake. Lots and lots of cheesecake!
My family goes crazy for roast beef, and they love Yorkshire Pudding too. I love making things my family adores. It puts a smile on my face to see them get excited about a great recipe. They fall in love with a recipe, and then they want to try making the recipe for themselves. Life comes full circle. Traditions get carried on.
To me that’s the beauty of cooking and baking. You get to spend time with family while making memories, which is really what life is all about. Big Sunday dinners with all the family gathered around the table, laughing and telling tall tales. That’s the perfect way to spend any Sunday, or any day at all, if you ask me.
makes the perfect accompaniment to a Sunday roast beef dinner or a special holiday meal.
Recipe Details
Prep Time: 5 minutes mins
Cook Time: 30 minutes mins
Total Time: 35 minutes mins
Course: Bread
Cuisine: English
Keyword: dinner rolls, popovers, rolls
Servings: 12 rolls (1 per serving)
Calories: 96kcal
Author: RecipeGirl.com (recipe adapted slightly from Nancy Fuller's Yorkshire Pudding Popovers)
Ingredients
- 2 large eggs
- 1 cup whole milk
- 1 cup all purpose flour
- salt and pepper, to taste
- ¼ cup reserved beef drippings from roast beef, or substitute butter for the drippings
- Optional: herbs such as thyme, parsley, rosemary, sage or chives
Instructions
Preheat the oven to 450 degrees F.
Once the oven has preheated, place a muffin tin in the oven. Allow it to heat up for about 10 minutes.
While the pan is heating up you can mix the dough. Crack the eggs into a medium sized bowl; beat them until they are foamy. Whisk in the milk until the ingredients are fully combined.
In a separate bowl, whisk together the flour, salt and pepper.
Add the dry mixture to the wet mixture, beatuntil smooth.
Remove the hot pan carefully from the oven. Now carefully pour the beef drippings evenly into each muffin cup. It will bubble up because the pan is hot. That's okay. Just be aware it's going to happen.
Now add a large spoonful of batter into each muffin cup, allowing the batter to come halfway up the cup. Place the muffin tin back in the oven and bake until the Yorkshire pudding is puffy and golden brown. It takes about 20 to 30 minutes, depending on how light or dark you prefer yours.
Serve immediately. I'm going to tell you a little secret, I grate just a wee bit of fresh nutmeg over mine. It's delightful!
Notes
- You can serve these as a side dish, or dessert. Lots of folks pour gravy over top of them. Personally I like eating mine like rolls with a pat of butter on top of them.
- You can also cook them in cast iron pans, either full size or mini.
Nutrition
Serving: 1serving, Calories: 96kcal, Carbohydrates: 9g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 44mg, Sodium: 147mg, Potassium: 54mg, Fiber: 0.3g, Sugar: 1g, Vitamin A: 196IU, Calcium: 32mg, Iron: 1mg
FAQs
There is a secret to every Yorkshire pudding recipe when it comes to getting Yorkshire puddings to rise properly. In fact there are two. The first is to let the batter rest once you've mixed and the second is to heat your tin and beef dripping so it's piping hot when you do pour the batter in.
Should Yorkshire pudding batter be thick or runny? ›
What consistency should Yorkshire pudding mix be? For perfect Yorkies, you need a consistency of heavy cream, so really quite runny but not milk-runny. To make sure you achieve this I suggest pouring half of the liquid in and then slowly adding more until you reach the consistency.
What is Yorkshire pudding called in America? ›
History. The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was in 1876.
What happens if you over mix Yorkshire pudding batter? ›
Overmixing the Batter: Overmixing the batter can lead to tough and chewy puddings. Mix until just combined to avoid this issue. Incorrect Oven Temperature: Failing to preheat the oven to the right temperature (usually around 220°C or 425°F) can prevent the puddings from rising properly.
Does an extra egg help Yorkshire puddings rise? ›
If you want to go Instagram-ready with sky-high fluffy Yorkshires, add an extra egg white to your batter. They'll tower over the competition. With that in mind, always make sure your Yorkshire puddings have room to rise in the oven.
What is the best oil to use for Yorkshire puddings? ›
Use a fat that will get hot enough to puff up the yorkies. Olive oil isn't the best choice, but sunflower or vegetable oil reach a higher temperature, which is essential for achieving the maximum reaction when the batter is added.
How long should you rest Yorkshire pudding batter? ›
Resting the batter really does result in better-risen Yorkshire puddings with an airier texture (rather than chewy). About an hour is sufficient to allow the starch molecules to swell, giving a thicker consistency, and for the gluten to relax.
Is it best to use water or milk in Yorkshire puddings? ›
It would be a poor substitute. Absolutely do not use milk in yorkshire puddings! It makes them soft and doughy. Cold water and a thoroughly good whisk to get plenty of air into the batter.
Is a German pancake the same as a Yorkshire pudding? ›
Dutch babies, popovers, German pancakes, Yorkshire pudding are all the same thing just different names. Technically these are all baked puddings and delicious. Try serving them with my delicious strawberry syrup.
What is the Irish version of Yorkshire pudding? ›
Batter pudding is the Irish version of Yorkshire pudding. Many Irish like their meat quite well cooked, which rather spoils a good joint of beef in my opinion. A largish piece of beef cooked in this way will have the best flavour, as small joints are disappointing.
Yorkshire Puddings are a staple in England with a Roast Dinner. Here in the US we know them as Popovers which are the same thing as the modern Yorkshire Pudding, except using a different pan. Yorkshire puddings are a delicious way to have a bread with your dinner with a minimal time investment.
Will opening oven ruin Yorkshire puddings? ›
Avoid opening the oven door during cooking because the cooler air will make the puddings collapse. Sometimes they make a recovery but will never rise quite as high as they should.
Why do my Yorkshire puddings collapse when I take them out of the oven? ›
If it's as soon as you take it out, it's a problem with it being undercooked. If it takes a few minutes to deflate, it can be an issue with cooling them too quickly. You can get around this problem by taking a sharp knife or skewer and poking a couple of holes in the top of each one.
Should I rest Yorkshire pudding batter in the fridge? ›
Combine eggs, flour, milk, water, and salt in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for at least 30 minutes. Alternatively, for best results, transfer to an airtight container and refrigerate batter overnight or for up to 3 days.
Why is my Yorkshire pudding not puffing up? ›
A common fault that results in flat yorkshires is not having things hot enough. The oven needs to be very hot, and you need to use a metal dish with fat or oil that is hot enough to sizzle when you pour the mixture in. Get it straight into the oven and do not open the door for the duration of the cooking time.
Why aren t my Yorkshire puddings rising? ›
One of the main reasons why Yorkshires don't rise is because the oil isn't hot enough, so make sure it's bubbling and sizzling as you pour your batter in. Make sure you aren't over-filling the tin – fill each hole about a third or halfway up, any more and they may collapse through the weight of batter.
Why are my Yorkshire puddings not rising? ›
The oven isn't getting hot enough (needs to maintain a 220C/425F temperature). Your oven loses heat too quickly when you open the oven door and/or you leave the oven door open for too long whilst you're filling up the Yorkshire pudding tins with batter. Too much batter or not enough fat in the tin.
Why is my Yorkshire pudding not rising enough? ›
Measure Your Ingredients
Always use equal volumes of egg, milk, and all-purpose flour. If you use too much flour, the resulting pudding will be heavy and dense. Without enough egg, there will be insufficient air beaten in for a successful rise. Too much milk will make the batter too loose.
